|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Deli turkey and deli bologna being opened, cut, and then dated with the last date of cutting. CDI- PIC Dylan George advised that both only used/ would remain in facility for two or less days. Both corrected |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Gorgonzola focaccia and tomato rosemary focaccia being held for time for safety at front counter. Procedure was reviewed with PIC today, and would require further information for written procedure. PIC advised will email all remaining corrections to inspector. Follow up/ return visit to be completed by June 4,2016. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Chicken lasagna and beef lasagna removed from ovens and placed in walk in cooler for cooling tightly covered during cooling process. Grilled chicken and cooked peppers and onions in tied and tightly closed containers in walk in cooler during the cooling process. All removed, opened, and placed in freezers for rapid cooling. See chart for temperatures and times. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Digital thermometer that PIC and kitchen manager advised being used more than 4 degrees off when checked using ice point method. CDI- thermometer was calibrated and additional calibrated thermometer provided. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. One stack of single service pans in back in storage area not protected. PIC advised that containers are no longer used. CDI- PIC was advised to protect during storage or remove containers. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed beverages and phones stored co-mingled with facility foods and utensils in prep and storage areas. CDI- storage corrected by PIC. |